Marcelle Bienvenu’s Rice Dressing
Ingredients
¼ cup vegetable oil
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
1 pound chicken gizzards, cleaned
Water
Salt and cayenne pepper, to taste
4-5 cups cooked long-grain white rice
¼ cup chopped parsley
½ cup finely chopped green onions
1 cup canned sliced mushrooms (optional)
Directions
Combine 2 tablespoons of the vegetable oil with the flour in a small, heavy saucepan over medium heat. Stirring slowly and constantly, make a dark brown roux. Set aside.
Heat the remaining 2 tablespoons of vegetable oil in a large, heavy saucepan over medium heat. Add the pork and brown well. Add the onions, bell peppers and celery. Cook, stirring, until the vegetables are very soft, 6 to 8 minutes.
In the meantime, place the cleaned gizzards in a pot with enough water (about 3 cups) to cover, and boil until tender. Drain the gizzards and reserve the stock. Grind the gizzards in a meat grinder or food processor. Add this to the pork mixture along with the roux.
Add the reserved stock from the gizzards to the pot, and season with salt and cayenne. Reduce the heat to medium-low and simmer, stirring occasionally, for about 1 hour.
Immediately before serving add the rice, parsley and green onions (and mushrooms, if using). Mix well and season with salt and cayenne.
